lemon ricotta cookies
Lemon Ricotta Cookies are soft cake like cookies made with ricotta cheese and fresh lemons. They are covered with a sweet lemon glaze and dotted with sprinkles that suit the holiday or the occasion. My family, friends and neighbors adore these cookies
yield
48 serving(s)
prep time
25 Min
cook time
15 Min
method
Bake
Ingredients For lemon ricotta cookies
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4 cflour
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1 tspbaking soda
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1 tspbaking powder
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1/2 tspsalt
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1 cbutter
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2 csugar
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2large eggs
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1 tspvanilla extract
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2 Tbsplemon zest
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1 Tbspfreshly squeezed lemon juice
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15 ozricotta cheese
- LEMON GLAZE
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2 cpowdered sugar
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5-6 Tbsptablespoons freshly squeezed lemon juice
How To Make lemon ricotta cookies
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1Preheat oven to 350 degrees.
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2In large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
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3Beat softened butter and sugar until light and fluffy. Turn the mixer to stir; beat in the eggs 1 at a time. Stir in vanilla, lemon zest, lemon juice and ricotta cheese. Add flour mixture in 3-4 four parts to the butter mixture. Stir just to combine between each addition; scrapping down the bowl and beaters. Cover dough and place in refrigerator for 2 hours.
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4Using a 1 1/2 tablespoon cookie scoop roll dough into balls and place on parchment covered baking sheets or silicone baking mats. Bake for 15 minutes or until cookies are set and bottoms are lightly browned. Remove to cookie cooling racks.
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5Whisk together powdered sugar and lemon juice until smooth. Gently dunk completely cooled cookies in the icing head first and dribble with sprinkles. Allow the icing to set for 2-3 hours.
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6If the lemon glaze is too thick add another tablespoon of lemon juice. If it is too thin add a couple tablespoons of powdered sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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